Recipes two Americans make in our palatial kitchen in Stirchley, Birmingham, England - formerly the Heidelberg Cave Kitchen!
Monday, January 20, 2014
Brussels Sprouts with Cheese
Makes: 2 servings
~20 Brussels sprouts, trimmed and halved (enough to make one layer in bottom of pan you're using)
1½ tablespoons olive oil
grated cheese of your choice (recommended: gruyere, parmesan, appenzeller...)
salt & pepper
Toss sprouts with half a tablespoon of the oil. Heat the other tablespoon in a skillet over low/medium-low. Place the sprouts in the skillet in a single layer cut side down and sprinkle with salt. Cover and cook ten minutes. They should be well browned on the bottom. Stir around a bit over higher heat. Remove from heat. Sprinkle with cheese, salt, and pepper to taste and serve immediately.